Tue, October 01, 2013

JBF AWARD WINNER

Here's a collaboration you won't want to miss: April Bloomfield and Anita Lo, chefs at some of New York City's most perennially popular and acclaimed restaurants, are teaming up in the Beard House kitchen for a menu that showcases each chef's signature cooking style.

Event photos taken by Jeffrey Gurwin.

Menu

Hors d'Oeuvre

Crispy Salmon Skin with Bonito Mayonnaise and Flying Fish Roe

Whipped Bottarga with Chile Salt on Hot Buttered Toasts

Fried Mussels with Overnight Tomatoes

Fluke Bone Chips with Fall Tartar Sauce

Corn–Blue Crab Soup

Punta Crena Lumassina 2010

Dinner

Fluke Sashimi with Beets and Shiso

Dönnhoff Riesling Trocken 2012

Uni Custard with Pork Belly and Daikon

Laurent Tribut Chablis 2011

Roasted Pollack with Steamer Clams, Pistachios, and Potatoes

Cordorso Vermentino 2011

Bluefish with Spiced Ginger-Carrot Purée and Crispy Root Vegetables

Stadlmann Tagelsteiner Rotgipfler 2011

Baked Alaska with Sour Cherries and Sassafras

César Florido Moscatel Especial Sherry NV

Tickets to events held at the James Beard House cover the
cost of food and a unique dining experience. Dinners are prepared by culinary masters from
all regions of the United States and around the world. All alcoholic beverages are provided
on a complimentary basis and are not included in the ticket price.